1 1/2 cup shredded coconut, unsweetened
1/2 cup almond flour, finely ground
1/2 cup honey
2 tbsp coconut oil, melted
1 tsp vanilla extract
1/4 tsp salt
1 meyer lemon, zested and juiced


1.Mix all ingredients in a bowl until well combined.
2.Using a 1.5 tbsp cookie scoop, scoop the mixture onto a baking sheet lined with parchment paper.
3.Bake at 325 degrees F for approximately 20 minutes, turning the baking sheet halfway through The bottom of each macaroon will start to brown with finished.
4.Cool macaroons on the baking sheet for at least 15 minutes before transferring to a plate (otherwise, they will break apart).

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